Greek Yogurt Pound Cake

Strawberries are in season here in the Ohio River Valley, and this past week the kids and I went strawberry picking. This recipe makes the most moist, delicious pound cake with a classic crunchy top, and it is the perfect accompaniment to fresh strawberries. Enjoy!


  • 3 cups sugar
  • 2 sticks unsalted butter, room temperature
  • 6 eggs
  • 3 1/2 cups all purpose flour
  • 1/8 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup non-fat Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon extract OR 1 teaspoon almond extract


  1. Preheat oven to 300ºF.
  2. In a large mixing bowl, cream sugar and butter together.
  3. To the creamed sugar, add one egg at a time.
  4. Sift together flour, salt, and baking soda.
  5. Add vanilla and lemon (or almond) extracts to the egg mixture.
  6. Begin to add Greek yogurt and dry ingredients alternating between the two, until fully incorporated.
  7. Grease and flour two 9-inch bread pans. Evenly fill pans with batter.
  8. Bake at for 1 1/2 hours.
  9. Remove from oven and place on cookie sheet until cool, then loosen and transfer to a platter to serve.